CHOCOLATE BUNDT CAKE

Chocolate Bundt Cake with Ganache Glaze

Cake:
2 ounces bittersweet chocolate, chopped (56 grams)
3/4 cup vegetable oil
1 cup granulated sugar (192 grams)
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour (270 grams)
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup strong-brewed coffee
1 cup room temperature buttermilk

Glaze:
3 oz bittersweet chocolate
1/3 cup heavy cream
1/2 tablespoon corn syrup[optional]
1/2 tablespoon unsalted butter

Preheat the oven to 350 degrees F. Spray a 12-cup (10 inch) Bundt pan with flour-added baking spray. If you are using a black Bundt pan, use 325 degrees F.

Melt chocolate in a metal bowl set over a saucepan of barely simmering water. Scrape it into a mixing bowl and let cool slightly. Whisk in the oil and sugar until smooth, then whisk in the egg and vanilla. Another way of doing this is to just melt the chocolate in a microwave-safe mixing bowl, let it cool a bit, then whisk in the oil, sugar and egg. That’s how I did it.

Mix the flour, cocoa powder, baking soda and salt together in another bowl. Add half of the dry ingredients to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of the buttermilk; whisk until smooth. Add the remaining dry ingredients, coffee and buttermilk and whisk until smooth.

Pour the batter into the prepared pan and bake in the lower third (I baked mine on bottom rack) of the oven for about 45 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Let the cake cool on a rack for 10 minutes, then turn it out and let cool completely.

In a small saucepan, bring the cream to a boil. In a heatproof bowl, combine the remaining 3 ounces of chopped chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth. Let the ganache glaze cool until thick but still pourable, about 5 minutes.

Pour the ganache over the cooled cake.Let the cake stand until the glaze is set, at least 30 minutes, before serving.
decorate with chopped almond.

Recipe courtesy

PRALINE MILKSHAKE

BASKIN ROBBINS PRALINE ICE CREAM -3CUP

CHILLED MILK                                      -1to2 CUP

WHIPPING CREAM FOR TOPPING 

CHOPPED ALMOND FOR DECORATION

COMBINE INGREDIENTS IN A BLENDER SET ON HIGH SPEED AND BLEND UNTIL SMOOTH.

POUR SHAKE INTO GLASS TOP WITH CREAM AND DECORATE WITH ALMOND..YOU MAY ADD CHOCOLATE SYRUP.

http://shamisdelicacies.blogspot.com/2012/04/praline-milkshake.html

milkshake

FISH MASALA ROAST

INGREDIENTS

1.Fish  [fillet]        -500 gms
2.Coconut oil        -1/4 cup -1/2 cup
3.Mustard seeds   -1tsp
4.Shallot  chopped-1 cup
    curry leaves
5.Ginger-Garlic paste-2 tsp
    Green chilli            -4chopped
6.Coriander Powder  -2tbsp
   Red chili powder    -1tbsp
7.Tomato pureed        -1 1/2 cup
   Salt

METHOD

Heat a vessel with oil then splutter mustard seeds add curry leaves ,then fry shallots ,add 5- th ingredients fry well  add powders  fry for 2 minutes then pour tomato puree saute till oil separates ,then add fish  cook on low heat  lastly add curry leaves & serve..
        

Recipe adapted from Vanitha

KADALAK-APPAM [KALLAKKAPPAM]

In Malabar, we have many traditional food like Unda ,Manda.kolappam,Ada.Kaaja....etc  .My Umma & Ummama [mom& grand mom]are very expert in cooking of those traditional food. Unfortunately I don't know how to make all these items. I never tried to learn.Usually I get these snacks all the way from my home village made by either Umma or Ummama.  Kadalakappam is a crispy snack . In our colloquial language we call it as kallakappam.When I got the above Kadalakappam I decided to post the same on my blog.But the funny thing is ...I really don't know the recipe..Kadala [chickpeas] is included in its name ,so I thought that kadala will be one of  main ingredients... :)) When I asked my mom " How much Kadala should we use?". She couldn't stop laughing..ha ha ha ha ha. Because kadala is not an ingredient .!!!!!

INGREDIENTS


Jeera Rice      -400 gms
Egg                  -4
Water              - 1/2 glass
Pathal powder -[rice powder] -1 cup or more
Salt  to taste
Black sesame seeds 


  METHOD


Soak rice for 1 hour and grind in a juicer with 1/2 glass water. Then add eggs ,salt grind well.Pour this into a bowl add sesame seeds ,pathal powder to make tighten the dough.


Deep-frying 

1. Heat oil. Meanwhile, 
2. When the oil is hot enough (not smoking), press the dough directly over the oil.using kadalakappam maker or by  murukku achu
3. Reduce to medium flame and fry till the appam is golden brown on all sides.
4. Remove and drain on a kitchen towel.
5. Store it in a air-tight container for longer shelf life.


note: If you want it sweet, sprinkle sugar syrup on it.

CHICKEN TIKKA BIRIYANI

Ingredients




Chicken                     - 1 kg


FOR MARINATION


Chilly powder               -1tbsp
Pepper powder           -1tsp
Garam masala powder -1tsp
Salt 
Curd                           -2tbsp
Orange food color        -1/4tsp
Vinegar                       -4tbsp 
Ginger garlic paste       -1tbsp
mix all this with chicken and marinate for 6 hours.Then cook on a vessel. 


RICE


Basmathi rice      -1kg
whole garam masala
salt
boil water and cook the rice with garam masala and sieve set aside .


FOR GRAVY


onion                  -4
Ginger garlic paste-1tbsp
Tomato               -4
Red chili powder  -1 tsp
Coriander powder -1tsp
Turmeric powder  -1/2 tsp
salt
curd                     -1/2 cup


Heat a vessel with 1/2 cup oil fry onion then add ginger -garlic paste saute well add tomato saute till tomatoes becomes juicy then add powders mix well ,pour curd mix well then add cooked chicken mix well.


DUM
Coriander leaves -1/2 cup
Mint leaves         -1/2 cup
Green chilly chopped-4


First layer with rice add half of leaves & G-chilly then pour all chicken gravy then leaves &G-chilly last layer with rice ..
Recipe by-shireen-anwer .check recipe video here

MAJBOOS

Majboos -An amazing  Arabic Biriyani with whole fried  Chicken ,special Arab spices[majboos spice powder] &dried lemons . .This is very famous Rice Dish in Arab country .Coming to the recipe.My recipe is not traditional one it has been amended as per the taste of my family. 

CHICKEN MAJBOOS

3 cups- basmati rice (long grain rice)
1 kg    -chiken
[marinated with salt, chilli powder,pepper powder,lemon juice ,garam masala powder,jeera powder]
3 onions-sliced thinly
Ginger garlic paste-2tbs
Green-chilli paste of 4
Tomato- 4 -5
Coriander powder-1tsp
garam masala powder-1/2tsp
Jeera powder-1/2 tsp
Pepper powder-1/2tsp
Hot water -6cup
Juice of 1-lemon or 2-dried lemon
Fry the marinated chicken.
Heat a large vessel with oil&ghee,[oil 3tbs &ghee 3tbs] add some whole jeera,then onion,along with salt until the onions become soft and translucent.add ginger, garlic, chillies paste fry for3-4minutes,add tomatoes,Reduce the heat to medium and cover and cook till the tomatoes becomes soft and gravy,at ths stage you can add all dry powders and fry for some time add 1/2 cup of coriander leaves then pour  hot water. When it begins to boil add lemon juice &salt to taste ,add washed and drained rice ,
Set the rice up to boil.when water comes to the same level of rice, reduce the heat add fried chicken , cover Cook till almost done,,

IDLI

Thanjavur rice[idli rice]   - 2 cup
Urad dal                            -1 cup
fenugreek seed                 -2 tsp




Soak the dal and  rice separately for at least 6-8 hrs.  First add the rice in your grinder and grind it well. The batter will not be smooth but little coarse-grained.


Remove and set aside in a large bowl. In the same grinder ( you don't have to wash/clean) add the urad dal .When the batter is smooth , remove and pour it along with rice batter. mix well and set aside . after fermenting, stir the batter well and add salt..Pour out the batter in each of the idli plates.place it in a steamer.cook  for 10 minute on medium flame.They are done when a little stick/spoon pricked in the middle comes out clean.Cool them for 2-4 minutes& remove from idli plate and then serve .


For more details check here